Spinach and Artichoke Pizza
Spinach and artichoke dip is one of those classic party foods that always disappears first. Turning it into a pizza keeps everything you love about the dip—garlicky olive oil, melty cheese, tender artichokes—while giving it crisp crust and an easy, weeknight-friendly format. This version uses a quick garlic oil in place of a red sauce so the toppings sing without competing.
I like to cook these in a very hot cast iron skillet and finish them under the broiler for blistered cheese and a crunchy bottom, but I include an oven-only method if you prefer a more hands-off approach. The recipe is built for two pizzas from 1 pound of dough; divide the dough as instructed and work one pizza at a time so nothing overcooks.
Below you’ll find the exact ingredient list I used, step-by-step directions taken straight from the recipe source, sensible equipment suggestions, and troubleshooting notes so your pizza comes out great the first time. No fluff—just practical tips from my kitchen to yours.
The Ingredient Lineup
- 1 pound pizza dough — the base; divide and roll as directed so each pizza fits your skillet.
- 1/4 cup olive oil — warmed with garlic to make the flavored oil that replaces a tomato sauce.
- 3 cloves large garlic, minced — the garlic for the oil; cook gently so it becomes fragrant but doesn’t brown.
- 1 tablespoon fresh lemon juice — brightens the garlic oil and cuts through the richness.
- 1 teaspoon dried basil — adds Italian herb notes to the oil; dried works fine here.
- 1 teaspoon freshly ground black pepper — seasoning for the oil; freshly ground is more aromatic.
- 1/2 teaspoon salt — balances the flavors in the garlic oil.
- 1-ounce package frozen spinach, thawed and drained — squeeze out as much liquid as possible before topping.
- 2 cups marinated artichoke hearts, drained — roughly two 7-ounce jars worth; drain well to avoid soggy pizza.
- 4 ounces fresh mozzarella, sliced thin or grated — about 1 cup; gives the classic melty base.
- 2–4 ounces blue cheese, broken into chunks — adds tang and depth; use 2 ounces for a subtler blue note, up to 4 for bolder flavor.
- 2 tablespoons pine nuts — toasted if you like; add crunch and a nutty flavor contrast.
- 2 tablespoons fresh basil, for garnish — scattered at the end to keep the herb bright and fresh.
Spinach and Artichoke Pizza: How It’s Done
- Make the garlic oil: heat a small skillet over medium heat, add 1/4 cup olive oil and 3 cloves minced garlic, and cook 1–2 minutes until fragrant (do not let the garlic brown). Remove from heat and stir in 1 tablespoon fresh lemon juice, 1 teaspoon dried basil, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon salt. Set aside.
- Preheat the broiler and skillet: place an oven rack directly under the broiler and preheat the broiler to its highest setting. Put a cast iron skillet on a stovetop burner and heat on high for about 10 minutes (reduce heat if it begins to smoke heavily)—the skillet should be very hot.
- Prepare the dough: after the dough has risen (if applicable), punch it down and place it on a lightly floured surface. Divide the 1 pound dough evenly in half (or into thirds if using a smaller skillet). Roll each portion into a round just slightly larger than your skillet. Place each rolled dough round on a large piece of parchment paper.
- Prepare the toppings: squeeze any excess liquid from the thawed, drained 1-ounce package frozen spinach. Drain the marinated artichoke hearts (2 cups). Slice or grate the 4 ounces fresh mozzarella if needed. Break 2–4 ounces blue cheese into chunks.
- Assemble the pizzas: brush half of the prepared garlic oil over each dough round. Divide and distribute the squeezed spinach evenly between the pizzas. Top each with the mozzarella, then the drained artichoke hearts, then the blue cheese chunks, and finally sprinkle 2 tablespoons pine nuts over the top.
- Cook the first pizza on the stovetop and under the broiler: when the skillet is very hot, carefully lift the parchment with the assembled pizza and place it (parchment and all) into the hot skillet. Let it cook on the stovetop for no longer than 25 seconds. Turn the stovetop heat off, then transfer the skillet immediately to the oven under the broiler. Broil 1 minute, rotate the skillet 180 degrees, and broil 1 more minute—watch closely to avoid burning. Remove the skillet from the oven and transfer the pizza to the stovetop; carefully slide the pizza off the parchment.
- Repeat step 6 with the second pizza.
- Finish and serve: top both pizzas with 2 tablespoons fresh basil, let rest 2–5 minutes, then slice and serve.
- (Optional oven-only method) To bake instead of using the skillet/broiler: preheat the oven to 350°F, assemble pizzas on parchment, bake 25–30 minutes, remove, top with fresh basil, let sit 5 minutes, then slice and serve.
Why You’ll Keep Making It
This pizza hits multiple delicious notes: the garlic oil is bright and aromatic, the mozzarella melts into creamy strings, the artichokes and spinach add a tender, slightly tangy chew, and the blue cheese brings savory, salty interest. It’s a satisfying vegetarian option that still feels indulgent—perfect for date night, a small dinner party, or a weekend treat.
It’s also forgiving. The toppings don’t require perfect distribution, and the skillet-then-broiler technique gives you a crisp bottom and blistered top without needing a pizza oven. If you’re short on time, the oven-only method still produces very good results.
Ingredient Flex Options
- If you want less blue cheese bite: use 2 ounces instead of 4 ounces. It still contributes creaminess without dominating.
- No pine nuts? Use chopped walnuts or omit them. Pine nuts are optional but add a pleasant crunch.
- Swap the marinated artichokes for plain jarred hearts if you prefer less oil—just pat them dry and toss with a little olive oil and lemon before topping.
- Use pre-shredded mozzarella if you need a shortcut, but fresh melts and flavors better.
- For a whole-grain twist, use a whole-wheat pizza dough in place of white dough—expect it to be slightly denser.
Recommended Tools
- Cast iron skillet (10–12 inch) — gives the best crisp bottom and tolerates broiler heat.
- Parchment paper — assemble pizzas on it so you can transfer them into the hot skillet safely.
- Small skillet — for making the garlic oil so you can control the heat and keep the garlic from burning.
- Sharp knife or bench scraper — for dividing and handling dough cleanly.
- Heatproof spatula — to help slide the finished pizza off the parchment and out of the skillet.
Slip-Ups to Skip
Watch the garlic closely when making the oil—do not let it brown. Burnt garlic tastes bitter and will throw off the whole pizza. When transferring to the broiler, never leave the oven unattended; the broiler can go from perfect to burnt in seconds. The 25-second stovetop step is short by design—don’t let the dough sit longer or it will over-crisp and become hard.
Also, squeeze the spinach and thoroughly drain the artichokes. Excess moisture is the most common cause of soggy pizza. If your toppings feel wet, press them between paper towels before topping the dough.
In-Season Flavor Ideas
When basil is at its peak, use the full 2 tablespoons and tear it by hand for the most aromatic finish. In late summer, add a few thin slices of fresh tomato under the mozzarella for a lighter, fresher bite—just pat the slices dry first. In early spring, swap in young arugula as a garnish instead of basil for a peppery contrast.
Notes on Ingredients
Pizza dough: whether you use store-bought or homemade, let it come to room temperature before rolling. Cold dough is harder to shape and more likely to spring back. The recipe expects 1 pound of dough total, divided for two pizzas.
Frozen spinach: the instruction is specific—1-ounce package, thawed and drained, then squeezed. Removing moisture matters. If you only have fresh spinach, sauté it briefly and then cool and squeeze it to avoid watering down the pizza.
Marinated artichoke hearts: these add flavor and acidity. Drain them well to keep the crust crisp. If your jarred artichokes are packed in oil, a quick rinse and thorough draining will reduce excess oil on the pizza.
Refrigerate, Freeze, Reheat
Leftover pizza will keep in the refrigerator, covered, for up to 3 days. Reheat slices in a skillet over medium-low heat with a tight lid for a few minutes to revive the crust; the lid helps melt the cheese. Alternatively, reheat under the broiler for 1–2 minutes but watch closely.
Freezing assembled but unbaked pizzas is possible if you want to prep in advance: assemble on parchment, freeze until firm, then transfer to a freezer bag. Bake from frozen at 350°F, adding 5–10 minutes to the bake time, or when using the skillet/broiler method allow a bit longer on the stovetop before broiling. For best texture, skip freezing if you can—fresh is preferable for pizza dough.
Popular Questions
Can I skip the broiler and cook entirely on the stovetop?
Not really—the broiler gives that quick blistered top and helps the cheeses brown. The stovetop step is short to partially set the bottom; the broiler does the heavy lifting for the top. If you don’t have a broiler, use the oven-only method at 350°F for 25–30 minutes.
What if I don’t have a cast iron skillet?
A heavy oven-safe skillet or a pizza stone will work. Cast iron retains and distributes heat exceptionally well, which is why I recommend it, but a sturdy steel skillet can be a good substitute. If using a stone, assemble pizzas on parchment and slide them onto the preheated stone; broil carefully if your stone can tolerate it.
How do I prevent the pine nuts from burning?
Pine nuts toast quickly. If you’d like them toasted, do it separately in a small dry skillet over medium heat for 1–2 minutes, watching closely, then sprinkle on after baking. The recipe’s short broil time is unlikely to burn them, but watch the first pizza so you know how your broiler behaves.
Make It Tonight
This recipe is straightforward enough for a weeknight but special enough for company. Start by making the garlic oil and getting your skillet heating before you roll the dough so the process moves quickly. Work with one pizza at a time—assemble the second while the first is broiling. Finish with fresh basil, slice, and enjoy immediately. If you try it, tell me how you built on the flavors—did you go heavy or light on the blue cheese? Either way, this pizza delivers the spinach-and-artichoke combo in a crunchy, cheesy package everyone will reach for.
Spinach and Artichoke Pizza
Ingredients
Ingredients
- 1 poundof [pizza dough|https://www.halfbakedharvest.com/thai-pizza/]
- 1/4 cupolive oil
- 3 cloveslarge garlicminced
- 1 tablespoonfresh lemon juice
- 1 teaspoondried basil
- 1 teaspoonfreshly ground black pepper
- 1/2 teaspoonsalt
- 1 ouncespackage frozen spinachthawed and drained 10
- 2 cupsmarinated artichoke heartsdrained about two 7 ounce jars
- 4 ouncesfresh mozzarellasliced thin or grated about 1 cup
- 2-4 ouncesblue cheesebroken into chunks
- 2 tablespoonspine nuts
- 2 tablespoonsfresh basilfor garnish
Instructions
Instructions
- Make the garlic oil: heat a small skillet over medium heat, add 1/4 cup olive oil and 3 cloves minced garlic, and cook 1–2 minutes until fragrant (do not let the garlic brown). Remove from heat and stir in 1 tablespoon fresh lemon juice, 1 teaspoon dried basil, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon salt. Set aside.
- Preheat the broiler and skillet: place an oven rack directly under the broiler and preheat the broiler to its highest setting. Put a cast iron skillet on a stovetop burner and heat on high for about 10 minutes (reduce heat if it begins to smoke heavily)—the skillet should be very hot.
- Prepare the dough: after the dough has risen (if applicable), punch it down and place it on a lightly floured surface. Divide the 1 pound dough evenly in half (or into thirds if using a smaller skillet). Roll each portion into a round just slightly larger than your skillet. Place each rolled dough round on a large piece of parchment paper.
- Prepare the toppings: squeeze any excess liquid from the thawed, drained 1-ounce package frozen spinach. Drain the marinated artichoke hearts (2 cups). Slice or grate the 4 ounces fresh mozzarella if needed. Break 2–4 ounces blue cheese into chunks.
- Assemble the pizzas: brush half of the prepared garlic oil over each dough round. Divide and distribute the squeezed spinach evenly between the pizzas. Top each with the mozzarella, then the drained artichoke hearts, then the blue cheese chunks, and finally sprinkle 2 tablespoons pine nuts over the top.
- Cook the first pizza on the stovetop and under the broiler: when the skillet is very hot, carefully lift the parchment with the assembled pizza and place it (parchment and all) into the hot skillet. Let it cook on the stovetop for no longer than 25 seconds. Turn the stovetop heat off, then transfer the skillet immediately to the oven under the broiler. Broil 1 minute, rotate the skillet 180 degrees, and broil 1 more minute—watch closely to avoid burning. Remove the skillet from the oven and transfer the pizza to the stovetop; carefully slide the pizza off the parchment.
- Repeat step 6 with the second pizza.
- Finish and serve: top both pizzas with 2 tablespoons fresh basil, let rest 2–5 minutes, then slice and serve.
- (Optional oven-only method) To bake instead of using the skillet/broiler: preheat the oven to 350°F, assemble pizzas on parchment, bake 25–30 minutes, remove, top with fresh basil, let sit 5 minutes, then slice and serve.
Equipment
- Small Skillet
- Cast-Iron Skillet
- Oven Broiler
- stovetop burner
- Parchment Paper
